Pour all of the meatball ingredients, except for the ground beef, into a blender or food processor. Pulse or process until liquefied.

Pour over ground beef in a large bowl. Mix with hands until well-incorporated. (Mixture will be thin.)

Place bowl in freezer for 10 minutes.

Start the tomato sauce by pouring all ingredients into a 12-inch cast iron skillet. Bring to a boil, then cover and simmer, stirring occasionally.

Preheat oven to 350 degrees F.

Line the bottom of a two-tiered roasting pan with aluminum foil. Grease the top pan lightly.

Remove mixture from freezer, and form into 3" meatballs, or 1 ½" meatballs for cocktail meatballs.

Arrange the meatballs in rows along the top of the roasting pan.

Bake for 30 minutes, or until juices run clear.

Remove sauce from heat, and place meatballs in the sauce. Use a spoon to pour a bit of sauce over each meatball.

Bake the meatballs in sauce for 10 minutes.